How much dough for a half sheet pan?

[dmaxdmax]

I just made a batch of P Reinhart's latest dough which calls for 20.5 oz of flour + 16 oz water but I'm pretty sure other recipes have called for more.  Do any of you use more than 2.25 pounds?

It's too late now as the dough is made, this is just for curiousity's sake.

Thanks
Dave

[norma427]

I just made a batch of P Reinhart's latest dough which calls for 20.5 oz of flour + 16 oz water but I'm pretty sure other recipes have called for more.  Do any of you use more than 2.25 pounds?

It's too late now as the dough is made, this is just for curiousity's sake.

Thanks
Dave

Dave,

I just looked over my notes for the Reinhart’s NY style dough I tried at 67% hydration for a 14" pizza.  I don’t know if this will answer your question or will help you, but I used 8.86 oz. of flour and 5.51 oz. of water in my mix for one dough ball.

Norma

[dmaxdmax]

Thanks, Norma.  I'll find out soon if 36oz will be enough.

This focaccia is also using 25% sprouted flour - I can't wait to taste it!

Dave

[norma427]

Thanks, Norma.  I'll find out soon if 36oz will be enough.

This focaccia is also using 25% sprouted flour - I can't wait to taste it!

Dave

Dave,

Sorry, I thought you were using the Reinhart NY style dough.  I didn't know you were making focaccia.  I will be waiting to see how your focaccia turns out with your sprouted flour.  I bet it will taste great.

Norma